Preparations

Preheat the oven to 400 degrees.

In a small bowl, mix 1 teaspoon of the olive oil with the breadcrumbs, thyme, basil, salt, pepper, cheese, and olives.

Cut the tomatoes in half and place in an ovenproof skillet, baking dish, or shallow casserole with the cut side on top. Divide the breadcrumb mixture among the 8 tomato halves, sprinkling it on top and patting it down lightly. Drizzle the tomato tops with the tablespoon of olive oil, letting some of the oil drip down to the bottom of the pan. Bake on the middle shelf for about 10 minutes. Baste the tomatoes with juices from the bottom of the pan (if the pan seems dry, add 2 tablespoons water to the bottom of the pan). Bake another 5 minutes, or until the tomatoes are soft and the breadcrumb topping is golden brown.

(Makes 8 servings)

Variations

Prepare the tomatoes several hours ahead of time and bake just before serving.

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Ripe summer tomatoes are transformed into a luscious side dish when topped with breadcrumbs, cheese, herbs, and chopped olives. Serve with roast chicken. ...Read More

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